Chicken and Vegetable Casserole
Recipe
- Title:
- Chicken and Vegetable Casserole
- Categories:
- Poultry, Low-cal, Casseroles
- Yield:
- 4 servings
Ingredients
- 2 ea Chicken breasts, halved
- 4 ea Carrots, quartered
- 1 c Pearl onions
- 2 ea Celery stalks, large pieces
- 2 ea Potatoes, peeled, quartered
- 1/4 c Chicken broth
- 1 ea 10oz can cream of mushroom s
- 1/2 c Skim milk
- 1/4 ts Dried leaf thyme
- 1/8 ts Ground sage
- 1 ea Bay leaf
Directions
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
- Cal: 343; Fat: 9.
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